Mysore -south Asian Sweet

• 700 gm Sugar
• 1/4 ltr Kadala Mavu (Chick peas flour)
• 1 Coconut
• 70 gm Cashew nuts Kesari powder
• 7-8 Cardamom
• vegetable oil

(1) Shred the coconut.
Break the cashew nuts into small pieces and fry them in oil.
Powder the cardamom.

(2) Heat water in a vessel containing 1/4 ltr. of water and add the sugar to it.
After the sugary liquid is no longer thin, add the coconut shreds and heat it until it turns thick.

(3) Then add the kadala mavu gradually and keep stirring to ensure uniformity in the mixture.
After all the kadala mavu is added and after sufficient stirring, add the fried cashewnut pieces and kesari powder and oil/margarine and stir the mixture well.
After you are sufficiently satisfied that you get a 'mysore_pagu' odour :-) add the powdered cardamom and mix it thoroughly and stop heating.

(4) Pour the mixture onto a plate which could accomodate sufficient thickness.
Cut into rectangular pieces while hot.

NOTES This recipe is a translation from 'samaithu paar', a cookbook in Tamil.